Sheet Pan Pancakes – essentially a giant pancake baked in the oven – is the most genius way of making pancakes!
Lemon Blueberry Sheet Pan Pancakes
This breakfast recipe is from the Skinnytaste Meal Prep Cookbook. Make them once and you’ll never make them any other way! No more waiting, flipping, and family members eating in shifts, all you need is a good-quality rimmed sheet pan and some parchment paper so they don’t stick. They come out golden and fluffy, speckled with blueberries throughout. For a more traditional pancake recipe, try these fluffy whole wheat pancakes.
A little bit about my latest cookbook, it features 120+ Healthy Make Ahead Meals and Freezer Recipes to simplify your life. Every recipe has a make now option, or a serve later. I give full directions for freezing and meal prepping for every recipe. Of course, if you don’t meal prep you can still make these recipes! Nutritional info is included with each recipe. WW points are not, as they are copyright, but they are all posted here for your convenience!
I decided to share this sheet pan pancake recipe because it’s been so popular, I see so many of you making them and tagging me! These are great to make ahead for meal prep, but also great if you want to make them on the weekend without having to stand at the stove all morning. And, this is such a fun recipe and so easy to adapt in other ways!
Variations:
- Swap blueberries for your favorite berries.
- Omit berries and add chocolate chips for the kids!
- Swap lemon zest for orange zest and add a few dollops of ricotta.
To Meal Prep:
Cool completely before transferring to an airtight container. To reheat from the fridge, microwave for 40 seconds, flipping halfway through. To reheat from frozen, microwave for 45 seconds. Flip and cook for an additional 45 seconds, or until heated through.
Refrigerate up to 4 days. Freeze, wrapped tightly up to 2 months.
How To Make Sheet Pan Pancakes
More Pancake Recipes:
- Banana Pancake Cereal (Mini Pancakes)
- Brownie Batter Pancakes
- Pumpkin Pecan Pancakes
- Flourless Banana Nut Pancakes
- Red Velvet Pancakes with Cream Cheese Frosting
Lemon Blueberry Buttermilk Sheet Pan Pancakes
Ingredients
- Cooking spray
- 1-1/2 cups unbleached all-purpose flour
- 1/2 cup white whole wheat flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter, melted and cooled slightly
- 2 cups low-fat, 1% buttermilk
- 2 large eggs
- 1 medium lemon, juice and grated zest from
- 2 teaspoons vanilla extract
- 1 -1/2 cups blueberries
- 1/4 cup water
OPTIONAL TOPPINGS
- Confectioners’ sugar, pure maple syrup, honey, or light whipped cream
Instructions
- Preheat the oven to 425°F. Spray a rimmed 13 × 18-inch sheet pan with cooking spray (this will keep the parchment in place).
- Cut a piece of parchment paper to cover the bottom completely. Place on the sheet pan and spray more oil on the parchment and around the sides of the sheet pan.
- In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. In another medium bowl, whisk together the butter, buttermilk, eggs, lemon juice and zest, vanilla, and 1⁄4 cup water until thoroughly combined.
- Add the wet ingredients to the dry ingredients and whisk until just combined.
- Do not overmix (or worry if there are some lumps).Gently fold in the blueberries with a spatula.
- Pour the batter into the prepared sheet pan. Spread evenly with a spatula, then tap the sheet pan on the counter a few times to settle the batter.
- Bake, rotating the pan halfway through, until golden and set, about 15 minutes.
- Let cool for 5 minutes in the pan.
- Place a large cutting board over the top of the pan and flip the pancake onto the cutting board.
- Cut into 16 squares. Add toppings as desired and serve.
MEAL PREP:
- Cool completely before transferring to an airtight container.
- To reheat from the fridge, microwave for 40 seconds, flipping halfway through.
- To reheat from frozen, microwave for 45 seconds. Flip and cook for an additional 45 seconds, or until heated through.
Pretty easy to throw together, and very tasty! My teenager can’t get enough of them, he ate about 6 the first time I made them – had to bake another batch so I’d have some to freeze! He likes them with homemade strawberry jam, I had mine with maple syrup.
My local store didn’t have 1% buttermilk, only whole, so that’s what I used. I forgot to add the 1/4 cup water and we liked them so much, I don’t know if I’ll ever add that. In my second batch, I forgot the 2T of butter and my son didn’t seem to notice.
I make the following swaps
Whole wheat flour only
Monk fruit sweetener vs sugar
My oldest grandson, his grandpa and I love these! I leave out the lemon and berries and use any of the folloiwng: chocolate chips, peanut butter chips, skor toffee bits, multicolored vanilla chips, sprinkles and so on. I like how the recipe is s blank slate and toss in whatever to make them your own. I personally prefer cadbury micro mini eggs mixed with chocolate chips, my husband prefers chocolate chip with peanut butter chips and my grandson prefers chocolate chip with skor toffee bits sprinkled sporadically.
They’re incredibly easy and quick to make and not having to use a mixer is a bonus.
I use a pizza cutter to cut them into 2 inch x 2 inch squares. We like that syrup isn’t needed on these so it makes them portable hand held, the mixins make these sweet and tasty enough and because I use whole wheat flour they’re dense so you don’t eat as many.
Another great recipe all ages enjoy!
We love this recipe!! Please do a pumpkin version!!
I’ve made this numerous times and it’s always so delicious. I’ve swapped out different fruit or just made it with lemon if I was out of blueberries or added chocolate chips for the kids. All are yummy! Also loves that it keeps well in fridge for a few days till someone in the family has gobbled them up.
I have made these many times and they are always delicious. Is it possible to make them as individual pancakes for camping?
These are so good and I love that they are so easy to reheat for breakfast throughout the week!
Very good and pretty looking. I will add more lemon next time.
Perfect breakfast for a large crowd. And you can save the leftovers and reheat!
This is a great recipe. Can you spray aluminum foil with oil spray instead of parchment paper since I don’t have it?
We loved these! Gina, is there a way you can think of to add protein to these?
They are delicious! I think they have to bake longer if you have a smaller pan. Cause part of the pancakes were gooey
I had everything on hand but less white flour and more whole wheat so I had to switch the measurements. Sooo good and EASY! Thanks for another winner Gina
Glad you enjoyed it!
I can’t always get buttermilk around me. Is it ok to use the substitute with lemon juice and milk?
That’s what I just did!
Buy the powdered buttermilk and keep on hand.
These are good! Not super sweet (I did not use powder sugar on top), which made me realize just how overly sugared packaged products are. Serving size is generous for the two squares. Excited to experiment with other fruit varieties when I make this in the future!
These pancakes were amazing! The lemon is simply delightful. The only changes I made were that I used 2% buttermilk and used solely all purpose flour instead of including white whole wheat flour since that’s what I had. I baked them about 19 minutes to achieve a more golden brown color. We finished eating an hour ago and the house still smells good! I’ll be making these again soon for some house guests we’re expecting. It beats making several batches of pancakes on the stove.
These were so yummy! And my husband loved them too. I’ll be making these pancakes for now on <3. Thank you!
We love these pancakes! Perfect every time!
Great pancakes. Just a hint of lemon and blueberry. Not over powering flavor. Easy to make. Would definitely make again
Amazing! Made them exactly as indicated. Very filling too! Will try with other fruit, but the lemon is a must!
Has anyone made this in other “flavors” such as with pumpkin puree, bananas, etc. Would it be the same because I don’t think I could ever go back to flipping!
Awesome! I used the GF suggestions of another poster (KA 1:1 flour plus coconut flour) with orange juice, zest, and craisins.. delicious.
These were amazing! Everything I’ve been looking for in a sheet pan pancake. Just the right level of sweetness, especially if you’ll be topping them with syrup.
I used frozen blueberries with no issues.
Only change was that they needed 25 minutes of baking time – with the extra time they came out perfect!
What would the flour ingredients and amounts be to make these gluten free?
Can you use just flour ? Sub for buttermilk ?
I used 2 cups of 2 % milk because I didn’t have butter milk – added 2 T of each: plain Greek yogurt & sour cream. Followed the rest of the recipe exactly- Came out great !
Would make again
Has anyone tried making this in a full sheet pan size, 26×18? I’d like to make it for a larger group, but don’t know if the center will come out fully cooked in such a large pan.
I made the lemon blueberry sheet pan pancakes for my grand children. (Plain on part of the pan for a picky eater!) Wow – what a fantastic recipe! It was so easy to make and very tasty. It got rave reviews from everyone!. Thanks for all your delicious recipes, Gina!
I didn’t have a lemon so I added lemon juice and evidently not enough. They came out bland.
Why would you give her only 3 stars for the recipe when you didn’t follow it correctly? It’s not fair to give the recipe a lesser rating when you make changes. Lemon zest adds lots of flavour too, so if you used bottled lemon juice (which is not nearly as strong as fresh) and didn’t use zest, that’s why your pancakes were bland. It’s not the recipe itself.
Gina,
Thank you for another great recipe. I Made this recipe with all-purpose flour because I didn’t have any wheat flour. I will be adding this to my rotation of meals. I sprinkled 1/2 tsp of powdered sugar on top and they were delicious. I’m made another batch to freeze.
Glad you enjoyed them!
I have made these twice but each time they turned out spongy. Unfortunately my family was not a fan but I am wondering if I did something wrong? I usually love all your recipes.
I love these! So good and easy! It’s just me and my little so I halved the recipe, used a 10×14 size pan, still 15 minutes at least in oven. Made 8 squares. I used a non stick pan without the parchment and greased the pan with butter and the bottom turns out light brown. We like lemon, so I added a little extra lemon juice to the recipe and topped with maple syrup. My 9 year old son just told me “they’re really yummy!”
Loved this recipe. Low sugar but tasty.
Thanks Skinnytaste!
These are fantastic! We made them over the 4th of July weekend. Didn’t have enough blueberries, so we added some chopped strawberries. Not only did it taste good but adding the strawberries made it look patriotic for the holiday weekend. Thanks Gina for another great recipe
I love Skinnytaste’s lunch and dinner recipes, but this one was a disaster for me. I’m glad that I have a forgiving family–the pancake took at least 15 extra minutes to turn slightly golden. Once it cooled, I discovered that the entire pancake adhered to the parchment paper, and I had to scrape it off (yuck!). Even after extra baking time, the pancake had an underdone, doughy texture. I took care not to overmix the batter during the preparation phase, but it still produced a heavy pancake (perhaps because of the wheat flour). Next time, I’ll use my WW points on a “non-skinny” family breakfast recipe, and save the Skinnytaste recipes for lunch and dinner.
These always come out perfect, I am wondering if you accidentally missed an ingredient?
I’m wondering if she may be used a 13×9 vs a sheet pan?
These were a huge hit with my kids! I used vinegar and milk instead of buttermilk and all purpose flour instead of the mix. They were slightly crispy on the edges with a chewy center. This will go into the rotation for sure!
I made this recipe for brunch today after church! I thoroughly enjoyed this! I wrapped half for freezing and will eat the rest throughout the week.
Nice idea for streamlining pancakes. Didn’t have buttermilk so subbed 1.5 c low-fat yogurt and 1/2 c ricotta that needed to be used. Otherwise followed the recipe except for going heavy on the blueberries and using milk instead of water. Texture of final result was very nice. Tried them with various toppings– some leftover cream cheese glaze, butter and a dusting of powdered sugar, and Log Cabin syrup. Didn’t find any of those ideal, with the syrup being my least favorite. Next time will make a lemon or berry drizzle. They were only mildly lemony, so lemon sauce and a dusting of powdered sugar might be the ticket.
Have been turning to your recipes a lot lately. Reducing fat and sugar and subbing healthier ingredients was already how I cooked, so your recipes are a treasure trove of ideas and inspiration. Thank you!
Looking forward to making this! Do you think they would work in muffin tins?
This was delicious! Has anyone tried soy milk? I’d like to make this for someone who can’t have dairy or nuts.
We made these chocolate chip rather than lemon blueberry, but I feel like they’re a game changer!
Yum! These are fluffy and light and flavorful. We’re not super lemon fans, so only added 1 tbsp of lemon juice and didn’t find them puckery at all (maybe a bit more juice next time). And love that this recipe eliminates standing over the pan waiting and flipping. Thanks for a recipe we will make again!
These pancakes are delicious. I have made them several times. Good with a little lemon juice and powdered sugar on top or maple syrup.
These are delicious, I love them and have made them twice now. However, when I plug the nutritional information given above into the WW points calculator, it tells me they are 8 points per serving, not 6.
Hi Francesca! The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
A family friendly hit. If you really love lemon, they are also great with a smear of lemon curd. Came together very quickly. I loved the crispy top! Will make again.
Made these this morning and they were wonderful! So much easier than standing at the stove and flipping. The cleanup was easier too, since I didn’t have the griddle pan and the stovetop splatter, and I could wash the bowls while the sheet pan was in the oven. We all loved them, and there are lots left over. Yum!
Easy, quick, crowd pleaser!
This was delicious!!! We will be having this again and again!
This was an easy, delicious recipe. I baked mine in a 9×13 pan and it was perfect after 15 mins. Breakfast taken care of for the next few days!
Loved it! It’s light, fluffy and flavorful.
They were delicious. I used almond flour and whole wheat flour. Even my husband loves them.
I don’t have this size baking sheet. Any substitutions that would work as well? Thanks!
I used a large 15×19 pan from Costco and baked it for 12 mins and it worked great.
I made these gluten free by using 1 1/2 cups king arthur 1:1 gluten free flour and 1/2 bob’s red mill coconut flour and they turned out great!
I just made these and man they are good!! I used 2 mashed bananas and 1/3 cup mini dark chocolate chips in place of blueberries and lemon. I used 1 1/2 cups GF all purpose flour and 1/2 cup oat flour. Really really yummy, and perfect texture. Fluffy, yet still with a crisp topping. I can’t wait to make these again!! Thank you 😊
These were so easy to make and turned out great! I didn’t have blueberries, so I omitted the lemon and used cranberries, apples and added some cinnamon. So yummy!
I made these on Sunday and my husband and I both loved them! They were so delicious and easy to make. I don’t think I’ll ever make pancakes on the griddle again!
Any suggestions for egg replacement? My daughter is allergic and I usually use apple sauce and wonder if that would work here?
Hello, I know that some people use ground flax seed or chia seeds. You can Google how to do it.
Made this yesterday, super easy and taste really good. I made it this first time with blueberries which aren’t my favorite, but still really liked it. Next time going to try a different fruit. Great for meal prep or if people are over!
This was a big hit at our house! Tonight I changed it up and used cranberries instead of blueberries and orange juice and zest in place of lemon. It was good!
I liked the blueberries but not the lemon in this pancake. Cranberries and orange sound amazing ! Thanks for the idea!
I made this today for the first time and everyone loved it. It’s a keeper and will be repeated!
Great!
Love this recipe! I switched out the lemon blueberry flavor for mini chocolate chips (I used 3/4 cup) and they turned out wonderfully. The pancakes were delicious and heated nicely from the fridge the next couple of days. This will be a recipe on rotation using any flavors I’d usually use in traditional pancakes.
Cam you make this gluten-free?
I enjoyed making this recipe! Simple and easy! Kids didn’t like the lemon flavor so I may leave that out. I may try banana nut next time! I didn’t have parchment so I sprayed it and did a flour dusting. And I substituted the buttermilk with 2TBL vinegar plus milk to make 2cups total. No problems. I left it in the pan and used a pizza cutter to divide it up. I will use this at Thanksgiving when my parents visit.
Delicious! Can’t wait to make it again.
I used unsweetened vanilla almond milk instead of buttermilk. I also added mashed raspberries and folded those in the batter.
Family of 4 approved!
Do you have to use whole wheat flour? Can you just use APF?
Yes, if you wish.
Made with regular milk! So delicious! In a regular glass dish 9 x 13
I made these in advance of a week-long camping trip we took early in October. Worked out perfectly. All I had to do was reheat in the microwave. Sure saved on the clean up process. I stashed the rest in the freezer for a quick breakfast another day. I made the recipe as is with no modifications. A very lovely, light lemon blueberry flavor. I will surely make these again whether for home or camping.
This was a huge hit. I made it for company and we all loved it. The recipe tastes great with gluten free ingredients. I followed the recipe as written with the exception of using 1 1/2 cups Gluten Free all purpose flour and 1/2 cup almond flour. This is such an easy and tasty way to make pancakes. We will definitely enjoy the leftovers.
Thanks for the GF update! I will be trying this on Christmas Day!
Hey I was confused about the 1/4 cup water in the directions that is not in the ingredient list. I added it, and the pancake is currently in the oven. The batter seemed thin but we’ll see.
Thank you!
I am planning on making this tomorrow with chocolate chips..Should I still use the lemon ?
I assume you can switch out the lemon and blueberry for other additions to switch up the type of pancakes you want to make,
How did this turn out with chocolate chips? My son would LOVE that!
These are so delicious and easy to make! As a bonus, there is enough for leftovers and they warm up great! I think they even tasted better the next day too! I may never make pancakes on the stovetop again.
I found the recipe today and made it right away. Only thing I did different was I sprinkled the frozen blueberries on the batter and did not stir them in. I felt it would give a better placement of berries in each serving.
Very good and had 1 serving for supper with cream, I forgot to add the sugar but the cream makes up for that.
Thank you for such a handy recipe to keep in the freezer.
its great 👍
I will never make pancakes in a frying pan again! Followed recipe exactly and mine came out fluffy and delicious. Excited to try different variations!
So easy! So tasty!
So these were super easy, pretty and tasted pretty good. I felt like they are a little spongey, what could I have done that caused that?
My 11 year old likes to look through the meal prep cook book every night as he’s settling down for bed. He’s an incredibly picky eater so he shows me recipes he thinks would be fun to make, but he doesn’t want to eat.
I told him I would buy ingredients for any recipes he wanted to actually eat and, not surprisingly, this is the one he picked. It’s simple enough that we had time to make it in the morning before school and we all loved it! There was enough left over to have a special “breakfast for dinner” the next night and he was so proud to tell my husband that he had made the main dish of the night.
Thank you for such an easy, delicious, family friendly recipe!
I made 1/2 a recipe and baked in a quarter sheet pan. These are excellent and actually taste better the next day! I’ve kept some in the fridge and froze the rest. Half batch made 4 servings (2 squares per serving)
Just made this for Sunday breakfast – so much fun! I loved the way it turns out and the hubby did too! Genius!
Made this today for breakfast and it was so easy and very good!! I have not tried the spray the pan and then put in the parchment trick before and I think it is a game changer for me! We have enough leftovers for tomorrow too. We will definitely make this one again.
These are amazing ❤️ This will be a Sunday breakfast staple from now on. Thank you for sharing.
This was delicious and so easy! I made two modifications based on what my kids will eat, and used chocolate chips and orange juice/zest instead of blueberry and lemon. Everyone devoured it, we topped it with fresh strawberries too! Thanks Gina for another awesome recipe!
This feels like one of those moments when you wonder why it took this long to switch up how we make pancakes! These were perfect and so easy to make! Thank you Gina – as someone who has never really make delicious pancakes and struggled with the ‘shift eating,’ these are a game changer! Many thanks!
Can this be made only with all purpose flour vs mixing with whole wheat? 🙏
I only used all purpose flour and it was fine. As in, I want to go back and finish the entire tray right now (just made it)
In step 3 is the 1/4c water correct? I didn’t see water as part of the ingredients and wanted to double check. Making it now, thanks!
Hello! What would you suggest the best replacement for eggs would be in this recipe?
I don’t have buttermilk, can I substitute with low fat milk? I I I have lemon juice but no lemon for the Zest..is it ok to skip the zest?
I used unsweetened plain almond milk & they came out great!
Great recipe! I changed ingredients to make it gluten free and dairy free. I substituted 1 1/2 c Namaste Gluten Free Flour and 1/2 c almond flour for the flours. I used Plant Butter for the butter and 2 c almond milk with 2 TB lemon juice to make buttermilk. I used 2 TB flax meal and 6 TB water for eggs. And I omitted grated zest and lemon juice since I used lemon juice in almond milk. I baked it for 18 minutes. My whole family loved it.
I wish readers would leave comments after they have actually made the recipe as it is meant to be or how they DID change it, rather than just asking so many questions on how to change the recipe. It doesn’t help anyone to decide if they want to make the recipe not knowing how it turned out..
This looks delicious! Do you have any recommendations on what types of Gluten Free flours we could swap out for the 2 different types of flour?
Sorry – I searched GF before posting but nothing came up! Now scrolling down I see you’ve already replied to that question! Please disregard!
Turned out great! Used plain yogurt as a substitute for buttermilk.
Can I substitute the whole wheat flour for all-purpose flour or should I go ahead and wait until I purchase whole wheat? Thanks!
sheet pan pancakes! this is brilliant in so many ways. I’m trying this right away. Maybe even for dinner tonight. thank you!
Is the lemon flavor strong? I’m not a huge fan. Or can I just omit? Just went through the cookbook last night, can’t wait to start cooking from it!
You can omit if you wish, I dont find it strong.
These are so good!
Hello!
I have a Bob’s Red Mill 7 Grain Pancake & Waffle mix I am trying to use up. Do you think I can substitute that for the flour and baking powder and soda you call for in this recipe? I am just trying to use it up, otherwise, I love making my own mix! Thanks so much!
I am not sure without testing, but let me know if you do!
If I use gluten free 1 for 1 flour do you think it will come out just as good?
I am not sure without testing, but let me know if you do!
Thanks Gina I will. I love all your recipes!!!
I made it with bobs 1 to 1. Turned out great!
I am wondering if you could use gf flour and make this? or because of the two types of flour – it wouldn’t work? Sounds wonderful!
I am not sure without testing, but let me know if you do!
Is there some way to make this gluten free by using oat or almond flour? If so, would the measurements be the same?
I tried taking this idea and applying it to a different type of pancake, just to see if it would work. I’ve been making those cottage cheese oatmeal pancakes that made the rounds, since I’m trying to cut back a little on empty calories for the fam. It didn’t quite work, though. They stuck, even with a silicon baking mat, and weirdly, although they’re tender when I make them on the stove top, they were tough cooked on a sheet pan.
But I’m definitely not an expert cook! Gina, if you’d have an interest in giving that a whirl on your blog, I’d surely appreciate it. The basic cottage cheese oat pancake recipe is roughly 1/2 cup cottage cheese, 1/2 cup oats and 2 whole eggs, blended smooth, then about 1/4 tsp baking powder and whatever flavoring add ins folks want. The proportions I listed are for two servings.
Hi, could I make this gluten free by subbing both flours for 1:1 gluten free flour? Thanks!
I am not sure without testing, but I think it will work. Let me know!
I made with 2 c. all purpose GF flour and it turned out great!!
Can you use milk if you don’t have buttermilk?
I am sure you can, although I would probably just mix it with some yogurt so it’s a little thicker.
Most often I make sour milk by adding 1 Tsp. vinegar to 1 c. milk when I do not have buttermilk for a recipe. This seems to work fine as a buttermilk substitute.
I made this last weekend and they turned out SO good!! Very easy. And so so much richer tasting than pancakes made from mix. The lemon is extra special in this. I cut and frozen the left overs with parchment paper in between the slices and froze. We’ve been popping two in the toaster oven this week for a quick breakfast and it feels like such a treat! Exactly what you want from a meal prep recipe. Thank you Gina!!
If I doubled and made this on a full size sheet pan (21×15), what would you recommend for cook time?
Can I substitute whole milk for the buttermilk?
I am sure you can, although I would probably just mix it with some yogurt so it’s a little thicker.
Can you use frozen blueberries?
Sure
Do you have to adjust in any way if using frozen blueberries?
Should be fine
Should frozen blueberries be thawed before folding them into the batter?
When I saw this recipe in the cookbook, I had to make it immediately! It is a brilliant idea. I used half a bag of frozen wild blueberries I’d had on hand for awhile. Unfortunately, the pancakes came out an unappealing greyish color that wouldn’t brown in the oven. Also, all I could taste was the wheat flour. (My wheat flour is also old… like I said – I just had to make it immediately! 😅)
I am going to try it again this weekend with all fresh ingredients, and I’ll report back.
Could you make a greek yogurt version? I love the greek yogurt pancake recipe but it would be cool to make them in a sheet pan. Is that possible?
Although I have not tested I am sure that would work
“1 medium lemon, juice and grated zest from”
Does this mean use all the juice you can get from this lemon, and how much zest? Thank you, this looks delicious and fun for my children’s sleepovers.
All of it